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Tuesday, September 30, 2014

Zambian Meal

What I really liked about Zambian cuisine is the use of corn, the staple, to create a very unique bread n'shima. It is neither rolled nor baked but cooked as a thick porridge in water. It is used as the spoon to scoop up the sides that flavor it.

The beans are the most popular side to the n'shima. They are not made with an elaborate gravy loaded with spices but cooked along with tomatoes and onions with sparingly used spices. I made tomato gravy in case we felt the need for something with liquid in it. Golabjamoun for dessert was my biggest surprise. Though it looks like the Indian gulab jamoon it is nothing like it. This golabjamoun is made with sweet potato. It is normally deep fried but I cooked it in my aebleskiver pan to avoid the fat and keep the flavor.

I did not use any new ingredients for this meal. I used known ingredients in a different way. The corn meal used in Zambia is not available locally so I used Mexican masa, it is coarse but it gives the n'shima a yellowish hue which you would not see if you were eating n'shima in Zambia.

what a way to end your ride Varada, i truly got inspired by your organised approach and meticulous planning, really hats off for the consistency, having tried a few full meals my self, i know the pains of putting this up daily...this meal is perfect way to round it up...cannot wait to run more marathons with you

You never failed to amaze me Varada, u simply rocked with your elaborate meal and you have finished this Mega marathon just simply awesome, well planned to each and every country. Coming to this Zambian meal, those golab jamun looks absolutely stunning, i can munch some rite now.

You rocked this marathon series.You researched, planned and executed all the meals so wonderfully that I kept wondering what you are going to come up with each day. It was a pleasure running this marathon with you.

Varada all through this marathon you have served such delicious, well planned and researched meals. Its all done so beautifully, Loved each and every dish Thanks a lot for showing what planning and sticking to the plan can help achieve.